Ingredients
For the Meat Sauce:
· 1 tablespoon olive oil
· 1 medium onion, chopped
· 2-3 cloves garlic, minced
· 1 pound ground beef (or Italian sausage, or a mix!)
· 1 (24 oz) jar of your favorite marinara or pasta sauce
· 1 (15 oz) can crushed tomatoes
· 1 teaspoon dried oregano
· 1 teaspoon dried basil
· Salt and black pepper to taste
· A pinch of red pepper flakes (optional, for a little heat)
For the Casserole:
· 12 oz spaghetti noodles
· 2 cups (16 oz) ricotta cheese
· 1 large egg
· ¼ cup fresh parsley, chopped (or 1 tbsp dried)
· ½ cup grated Parmesan cheese, divided
· 3 cups shredded mozzarella cheese, divided
· Cooking spray or extra butter for greasing
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Instructions
1. Cook the Spaghetti: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente (it will continue to cook in the oven). Drain well and return to the pot.
2. Make the Meat Sauce: While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Add the ground beef, breaking it up with a spoon, and cook until no longer pink. Drain off any excess grease.
3. Simmer the Sauce: Stir in the marinara sauce, crushed tomatoes, oregano, basil, salt, pepper, and red pepper flakes (if using). Bring to a simmer, then reduce the heat and let it cook for at least 10 minutes to allow the flavors to meld.
4. Prepare the Cheesy Layer: In a medium bowl, mix together the ricotta cheese, egg, parsley, and ¼ cup of the Parmesan cheese until well combined.
5. Assemble the Casserole:
· Layer 1: Add the cooked meat sauce to the pot with the drained spaghetti. Toss well until the spaghetti is completely coated.
· Layer 2: Spread half of the spaghetti-meat sauce mixture into the bottom of a 9×13 inch baking dish greased with cooking spray.
· Layer 3: Dollop the ricotta cheese mixture over the first layer and spread it as evenly as you can (it’s okay if it’s not perfect).
· Layer 4: Sprinkle 1 ½ cups of the shredded mozzarella over the ricotta layer.
· Layer 5: Top with the remaining spaghetti-meat sauce mixture.
· Layer 6: Finish with the remaining 1 ½ cups of mozzarella and the remaining ¼ cup of Parmesan cheese.
6. Bake: Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the cheese is completely melted, bubbly, and starting to get golden spots.
7. Rest and Serve: Let the casserole stand for 5-10 minutes before serving. This allows it to set, making it easier to slice and serve. Garnish with fresh parsley or basil if desired.